Sour-Cream Vanilla Pound Cake with Rhubarb Compote

Dense sour-cream and vanilla cake is perfect for spring when served with a sweet-and-tart rhubarb compote.

Total Time: 1:30

Cook: 0:25

Level:
Moderate

Serves:
8

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Ingredients

2½ c. sugar

½ c. unsalted butter

½ c. sour cream

1 vanilla bean

3 large eggs

1½ c. all-purpose flour

½ tsp. baking soda

1 tsp. salt

1½ lb. rhubarb

2 tsp. ground ginger

Whipped cream

Directions

Preheat oven to 375 degrees F. Meanwhile, in the bowl of a stand mixer fitted with paddle attachment, cream together 1 1/2 cups sugar and butter on medium speed until fluffy, about 4 minutes. Add sour cream and vanilla seeds and mix for 2 minutes. Add eggs, one at a time, fully incorporating each. Add flour, baking soda, and salt and mix until just combined.

Pour batter into a buttered 8- by 4-inch loaf pan and spread evenly with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer pan to a wire rack and let cool for 30 minutes; invert pan to release cake and let cool completely on rack, at least 2 hours.

In a medium saucepan over medium-high heat, bring rhubarb, ginger, 2 tablespoons water, and remaining sugar to a boil. Reduce to a simmer and cook until rhubarb is broken down but chunks remain, about 8 to 10 minutes. Remove from heat and let cool completely, at least 2 hours. To serve, cut cake into 8 slices; top each with a dollop of whipped cream and rhubarb compote.